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WorksheetsServSafe pt. 4
Total questions: 10
Worksheet time: 5mins
Shell eggs that will be hot held must reach what temperature for 15 second?
135 F
145 F
155 F
165 F
Parasites are associated with which food?
Baked goods
Seafood
Poultry
Produce
What should a food handler first to cool a large stockpot of soup?
Cover it and place it in the cool.
Stir it frequently with a large spoon
Cool it at room temperature
Divide it into smaller containers
Leftover clam chowder has been correctly reheated and then placed in a hot-holding container at the required temperature. Four hours later the temperature is 125 F. What should the cook do with the soup.
Refrigerate it for later use
Reheat it to the correct temperature
Serve it immediately
Throw it away
The stem of a meat thermometer shall be constructed of
stainless steel
durable glass
soft plastic
galvanized metal
Food removed from hot-holding at 135 or greater can be held for service without temperature control for
1 hours
2 hours
4 hours
5 hours
Food that is prepped and packaged in an operation must include what information on the label?
Date of prep
Name of the food handler who prepped the food
Common name of the food
Correct disposal method
Prepped sushi can be stored at
48 F
50 F
39 F
45 F
A food handler serving a highly susceptible population is sick with symptoms of sore throat and fever. Should the food handler be allowed to work?
No, they should be transferred
No, they must be excluded
Yes, but only after 24 hours
Yes, if they are restricted
Hot food prepared at a central location and delivered to an off0site event is required to be received at a temperature of
32 F
41 F
135 F
165 F
